Month: November 2022

Sasaki, Tetsuya published the artcileThe effects of roasting conditions on the physical appearance traits and aroma and taste components of roasted stem tea, Recommanded Product: 2,3,5-Trimethylpyrazine, the main research area is roasted stem tea catehin amino acid taste.

Roasted stem tea, the product of roasting green tea stems, has a characteristic aroma and appearance. In this study, we evaluated the effects of different roasting conditions on the phys. appearance, aroma, and taste of roasted stem tea. The real-time moving paths of color parameter L*a*b* were similarly changed from yellow-green to yellow-red with roasting at 180°C, 200°C, and 220°C for each second, indicating that L*a*b* can be a measurement of roasting degree. Bulk d. data and scanning electron microscope images revealed that tea stem swelling was optimal under high-temperature roasting conditions. Higher roasting temperatures provide heat that penetrates deeper within the tea stems. Regarding aroma, the higher the roasting temperatures, the more pyrazine and geraniol are produced. The higher internal heat promoted higher pyrazine and geraniol production, thereby improving the aroma of the roasted stem tea. Catechins and amino acids were rapidly decreased under high-temperature roasting.

Food Science and Technology Research published new progress about Amino acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Recommanded Product: 2,3,5-Trimethylpyrazine.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Ni, Zhi-Jing published the artcileAnalysis of key precursor peptides and flavor components of flaxseed derived Maillard reaction products based on iBAQ mass spectrometry and molecular sensory science, Product Details of C7H10N2, the main research area is flaxseed Maillard reaction peptide flavor mass spectrometry mol sensory; AEDA, aroma extract dilution analysis; Cysteine; DW, distilled water; FD, flavor dilution; Flavor; Flaxseed; GC-O, chromatography-olfactometry; GC–MS, gas chromatography-mass spectrometry; GPC, gel permeation chromatography; HPLC, high performance liquid chromatography; KIs, Kovats indices; MRPs, Maillard reaction products; MW, molecular weight; Maillard reaction products; Peptide; TD, taste dilution; TDA, taste dilution analysis; iBAQ value.

Flaxseed derived Maillard reaction products (MRPs) have typical meaty flavor, but there is no report on comparison of their amino acids and peptides reactivity. The peptides and amino acids of flaxseed protein hydrolyzates were sep. collected by G-15 gel chromatog. Taste dilution anal. (TDA) showed that peptides-MRPs had high umami, mouthfulness, and continuity enhancement. Further, LC-MS/MS revealed that flaxseed protein hydrolyzates consumed 41 peptides after Maillard reaction. Particularly, DLSFIP (Asp-Leu-Ser-Phe-Ile-Pro) and ELPGSP (Glu-Leu-Pro-Gly-Ser-Pro) accounted for 42.22% and 20.41% of total consumption, resp. Aroma extract dilution anal. (AEDA) indicated that formation of sulfur-containing flavors was dependent on cysteine, while peptides were more reactive than amino acids for nitrogen-containing heterocycles. On the other hand, 11 flavor compounds with flavor dilution (FD) ≥ 64 were identified for flaxseed derived MRPs, such as 2-methylthiophene, 2-methyl-3-furanthiol, furfural, 2-furfurylthiol, 3-thiophenethiol, thieno[3,2-b] thiophene, 2,5-thiophenedicarboxaldehyde, 2-methylthieno[2,3-b] thiophene, 1-(2-methyl-3-furylthio)-ethanethiol, 2-methylthieno[3,2-b] thiophene, and bis(2-methyl-3-furyl)-disulfide. In addition, we further demonstrated the flavors formation mechanism of flaxseed derived MRPs.

Food Chemistry: X published new progress about Amino acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Product Details of C7H10N2.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Hu, Xiang-fei published the artcileEffect of frying on the lipid oxidation and volatile substances in grass carp (Ctenopharyngodon idellus) fillet, Name: 2,3,5-Trimethylpyrazine, the main research area is Ctenopharyngodon idellus frying lipid oxidation volatile substance.

The effects of pan-frying temperatures (160 and 200°C) and time (2, 4, 6, and 8 min) on fatty acid oxidation and volatile substances of grass carp fillets were investigated. Compared with raw samples, the content of monounsaturated fatty acids in the treated samples was significantly reduced (p < .05), and the polyunsaturated fatty acids were endowed with higher oxidation stability. Both peroxide values and the content of free amino acids were significantly increased in the first 4 min and subsequently decreased, while carbonyl values increased within 8 min (p < .05). In addition, the flavor profile showed a significant diversity, mainly due to the conversion of lipid derivatives to pyrazine and furan. Multivariate data anal. demonstrated that a total of 18 volatile substances were identified as the principal contributing substances. Conclusively, the oxidation of unsaturated fatty acids was an essential channel responsible for flavor substances. The study could provide a deep observation on a pattern of flavor formation and lipid oxidation on fried grass carp fillets. The primary flavor compounds of fried grass carp fillets were identified. This research can provide theor. guidance for scientific aquatic product processing to improve nutrition, reduce harmful substances, and regulate the formation of processing flavors. Journal of Food Processing and Preservation published new progress about Amino acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Name: 2,3,5-Trimethylpyrazine.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Lekjing, S. published the artcilePhysicochemical, volatile, amino acid, and sensory profiles of instant noodles incorporated with salted duck egg white from various salting durations, Synthetic Route of 14667-55-1, the main research area is SDEW salting instant noodle physicochem volatile amino acid sensory.

The physicochem., volatile, amino acid, and sensory profiles of salted duck egg white (SDEW) incorporated in instant noodles were studied. There were nine instant noodle samples tested in the present work namely C1: wheat flour; WF; C2: WF ± non-salted duck egg white; T1: WF ± SDEW – 0 d; T2: WF ± SDEW – 5 d; T3: WF ± SDEW – 10 d; T4: WF ± SDEW – 15 d; T5: WF ± SDEW – 20 d; T6: WF ± SDEW – 25 d; and T7: WF ± SDEW – 30 d. The color coordinates of lightness and yellowness continuously decreased from C2 to T7 (p < 0.05). The pH of C1 was the lowest. The cooking yield and optimum cooking time were highest for T7 (p < 0.05). Similarly, the hardness, firmness, chewiness, tensile strength, and elasticity were higher for SDEW-added noodles (p < 0.05). Conversely, the stickiness decreased but remained high in SDEW-added noodles. The free sulfhydryl (SH) and disulfide (SS) groups were higher in duck egg white (DEW) than in SDEW-added noodles. DEW- and SDEW-added noodles showed a wide range of flavor compounds (p < 0.05). Furthermore, there were 19 amino acids detected in the noodles, and SDEW-added noodles showed more and wider variety of amino acids (p < 0.05). Sensory characteristics such as color, roughness, stickiness, firmness, flavor, and overall liking were slightly higher for T5 than the other treatments. International Food Research Journal published new progress about Amino acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Synthetic Route of 14667-55-1.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Wang, Chenhui published the artcilePotential of lactic acid bacteria to modulate coffee volatiles and effect of glucose supplementation: fermentation of green coffee beans and impact of coffee roasting, Synthetic Route of 14667-55-1, the main research area is Lactobacillus Coffea bean roasting glucose fermentation volatile metabolite; Lactobacillus rhamnosus; coffee; coffee flavor; lactic acid fermentation; volatile precursors.

BACKGROUND : Coffee flavor can be significantly influenced by microbial activities in spontaneous fermentation of coffee cherries. The potential of lactic acid bacteria for flavor modulation through controlled fermentation of green coffee beans has not been explored. RESULTS : Fermentation by Lactobacillus rhamnosus HN001 with and without 1% weight/weight glucose supplementation led to modification of flavor-related constituents in green coffee beans, which translated into modulation of coffee volatiles upon roasting. The lactic acid bacteria consumed almost all glucose and fructose, leaving sucrose behind. Amino acids and malic, citric, and succinic acids were partially catabolized. Glucose supplementation enhanced lactic acid production but repressed acetic acid formation. After roasting at 235 °C for 9 min, 12 min, and 15 min, the levels of furfurals in glucose-supplemented-fermented coffee were 10.5-, 2.7-, and 1.1-fold higher than those in the controls (nonsupplemented-unfermented coffee); furthermore, the levels of pyrazines in the controls were 11.9-, 10.1-, and 6.5-fold higher than those in the treated coffee. Glucose-supplemented fermentation yielded roasted coffee with stronger caramelic and burnt characteristics but weaker nutty notes. In roasted non-supplemented-fermented coffee, volatile production was generally reduced, resulting in a milder overall aroma. CONCLUSION : Lactic acid fermentation of green coffee beans is a new strategy for coffee flavor modulation, creating novel aroma characteristics. © 2018 Society of Chem. Industry.

Journal of the Science of Food and Agriculture published new progress about Amino acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Synthetic Route of 14667-55-1.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Rottiers, Hayley published the artcileDynamics of volatile compounds and flavor precursors during spontaneous fermentation of fine flavor Trinitario cocoa beans, Synthetic Route of 14667-55-1, the main research area is volatile compound precursor fermentation fine flavor Trinitario cocoa bean.

Fine flavor cocoa is worldwide renowned to produce origin chocolates with special aromas, e.g. fruity or floral, in addition to its chocolate aroma. This research aims to elucidate fine flavor dynamics during fermentation by analyzing the sugar, free amino acid (FAA) and volatile profile. Ecuadorian Trinitario beans (Sacha Gold) were sampled after 0, 18, 24, 48 and 66 h of spontaneous fermentation The unfermented beans contained significant sucrose, glutamic acid and asparagine amounts while the fermented beans (66 h) contained more flavor precursors, e.g. glucose, fructose, hydrophobic and other FAA. Forty-one volatiles were identified, including 13 fruity- and 12 floral-like, derived from various metabolic pathways. Whereas the level of fatty acid-derived fruity volatiles decreased, the amount of amino acid-derived fruity and floral volatiles increased and floral terpenes remained stable. Some fine volatiles were assumed to be pulp-derived (e.g. linalool, β-myrcene, 2-heptyl acetate) or intrinsic to the bean (e.g. 2-heptanol, 2-heptanone, 2-pentanol), while others were generated during fermentation by microbial synthesis (e.g. 2-phenylethanol, isoamyl alc.). Multivariate anal. clustered samples according to fermentation time and quality. These findings demonstrate that cocoa fermentation is essential for the formation of flavor precursors and the development or preservation of important fine aroma compounds Trinitario (or hybrids), one of the cocoa varieties with fine flavor potential, is cultivated all over the world and hence, care should be taken during post-harvest to fully exploit this fine flavor character and deliver high-quality cocoa beans with fine sensory characteristics.

European Food Research and Technology published new progress about Amino acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Synthetic Route of 14667-55-1.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Zhang, Run-Yang published the artcileEffects of roasting on composition of chili seed and storage stability of chili seed oil, HPLC of Formula: 14667-55-1, the main research area is Capsicum seed oil roasting storage stability; Capsicum annuum L.; Chili seed oil; Storage stability; Sugar analysis; Volatile flavor compounds.

This work focused on how roasting changed the chem. components of chili (Capsicum annuum L.) seeds and how it affected the stability of chili seed oils during storage. The oils from chili seeds before and after roasting treatments were stored at 63 °C for 30 days and then analyzed. Results showed that roasting changed the main sugars compositions and amino acid compositions (total content decreased from 15.9 to 7.4%), which confirmed that it could form brown pigments and volatile flavor compounds in pepper seeds after roasting. Compared with oil from unroasted seeds, oils from roasted seeds had greater oxidative stability and maintained greater antioxidant capacity during storage. These effects were possibly due to the synergistic of the neo-formed products by Maillard reaction, vitamin E, and other bioactive components. This investigation showed that roasting treatment could be considered as an appropriate method for extending the storage stability of chili seed oils.

Food Science and Biotechnology published new progress about Amino acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, HPLC of Formula: 14667-55-1.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Begum, Nabila published the artcileEffect of thermal treatment on aroma generation from bovine bone marrow extract during enzymatic hydrolysis, Formula: C7H10N2, the main research area is bovine bone marrow enzymic hydrolysis aroma generation thermal treatment.

Because of less explored flavor characteristics and extensive utilization of bovine bone marrow extract (BBME) in food industry, this study was designed to focus on its flavor generation via Maillard reaction using different heating temperatures Response surface method (RSM) was used to optimize the reaction conditions for generation of meaty flavor. Optimal conditions (time, temperature, and pH) were 1 h, 120°, and 4.67, resp. Volatile and nonvolatile compounds (amino acids, nucleotides, and peptides) were identified by SPME/GC-O-MS and HPLC, resp. The temperature (120°) resulted in optimum Maillard reaction products (MRPs) , such as meaty aroma compounds (hexanal, nonanal, methional, 4-methyl-5-hydroxyethyl-thiazole, 2-acetylthiophene, 2-acetylfuran, etc. 302.8 ng/g) and umami taste-active compounds (umami amino acids and less than 1,500 Da peptide were 2.38 g/L and 80.19%, resp.). Based on our results, the temperature (120°) is recommended for flavor generation from enzymic hydrolysis of BBME (EH-BBME) through Maillard reaction. Practical applications : Raw bovine bone marrow (BBM) is generated in large quantities on a daily basis. BBM is considered as low added value products, and in general the industries are putting efforts into increasing their value. While being edible, still the BBM is not used for human consumption or pet food without proper processing. However, to a large extent, BBM is an excellent source of minerals, nutritive value protein, and vitamins, hence might contribute to the increasing protein global demand. Therefore, the current study was aimed to optimize the thermal reaction conditions that enhance the flavor generation from BBM extracts, and in turn will improve meat industry profitability, sustainability, and better utilization of available resources.

Journal of Food Processing and Preservation published new progress about Amino acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Formula: C7H10N2.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Yokoyama, Issei published the artcileInhalation of odors containing DMHF generated by the Maillard reaction affects physiological parameters in rats, Application In Synthesis of 14667-55-1, the main research area is dimethyl hydroxy furanone odor inhalation Maillard reaction physiol parameter.

The effects of odors generated by the Maillard reaction from amino acids and reducing sugars on physiol. parameters (blood pressure, heart rate, and oxidative stress levels) in Wistar rats were investigated in the present study. The Maillard reaction samples were obtained from glycine, arginine, or lysine of 1.0 mol/L and glucose of 1.0 mol/L with heat treatment. The odor-active compounds in the Maillard reaction samples were identified using the aroma extract dilution anal. Among the odor-active compounds identified, 2,5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF, FURANEOL and strawberry furanone) had the highest odor activity and its concentration was afected by amino acid types. The Maillard reaction odors generated from glycine or arginine significantly decreased systolic blood pressure and heart rate in rats when inhaled. These physiol. effects were associated with DMHF. Furthermore, oxidative stress marker levels in rat plasma were decreased by the inhalation of DMHF. The inhalation of DMHF appears to at least partly affect physiol. parameters by decreasing oxidative stress.

Scientific Reports published new progress about Amino acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Application In Synthesis of 14667-55-1.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Chen, Huihui published the artcileHydrothermal conversion of sewage sludge: Focusing on the characterization of liquid products and their methane yields, HPLC of Formula: 14667-55-1, the main research area is sewage sludge hydrothermal conversion anaerobic digestion.

The conversion of dewatered sewage sludge (DSS) into bio-oil and hydro-char through hydrothermal conversion (HTC) has been well studied, while the treatment of wastewater (HTCWW) was overlooked. The present study aimed to investigate the organic compositions of HTCWW obtained under different temperatures and residence time (170-320 °C, 0.5-6.0 h) and their potentials use for methane production through anaerobic digestion (AD). Results showed that the methane yield achieved to 286 mL CH4/g COD when HTC temperature was 170 °C while it was decreased to only 136 mL CH4/g COD at 320 °C. The methane yield of HTCWW was also decreased with the increase of HTC residence time. Proteins and volatile fatty acids (VFAs) were the main products of HTCWW but more recalcitrant degradable compounds e.g. humic acid-like, melanoidins, nitrogen heterocycle, and phenols were formed through 3D-EEM and GC-MS anal., which might result in the lower methane yield of HTCWW at increased temperatures Furthermore, microbial anal. showed that different microbial community compositions for anaerobic degradation of the HTCWW samples were established due to the different organic compositions Therefore, the integration of HTC and AD can be a potential complementary process for energy recovery from DSS.

Chemical Engineering Journal (Amsterdam, Netherlands) published new progress about Amino acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, HPLC of Formula: 14667-55-1.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem